Baked Pumpkin Mac-n-Cheese with Bacon Crumbles
  • 16 oz cooked macaroni noodles
  • 2 15 oz cans of canned pumpkin
  • 3 cups of milk (half & half or cream)
  • 1 8oz package of Neufchatel or cream cheese (cut into cubes)
  • 3 cups shredded cheese (I prefer 2 cups sharp cheddar and 1 cup of parmesan)
  • 3 teaspoons pumpkin pie spice (divided)
  • 2 teaspoons ground cayenne pepper
  • 2 cups bacon crumbles (divided)
  • Salt & pepper
  • Cooking spray
  • 1 cup of panko (Japanese bread crumbs)
  • 1 cup of shredded parmesan cheese
  1. Preheat oven to 400 degrees F.
  2. Spray a 4 quart casserole dish with cooking spray.
  3. In a large bowl, toss together cooked macaroni noodles, salt & pepper and 1 cup bacon crumbles.
  4. Heat cream and pumpkin in a sauce pan on medium heat, until warm.
  5. Reduce heat to low and add cubed cream cheese. Slowly whisk until completely melted.
  6. Whisk in 2 tsp of pumpkin pie spice, 2 tsp cayenne pepper and shredded cheese until melted.
  7. Pour pasta into casserole dish and pour the pumpkin-cheese sauce on top, gently stir together until thoroughly combined.
  8. Toss panko crumbs, parmesan cheese, 1 tsp pumpkin pie spice and the rest of the bacon crumbles. Sprinkle on top of the macaroni.
  9. Bake for 8-10 minutes, or until bread crumbs have browned.
Recipe by Awesome with Sprinkles at